Wednesday, September 29, 2010

Whats For Dinner Next Week:Fall Pot Roast

Hi, I am so glad to see you, I came out in the garden early this morning to check out our newly planted fall greens. I was very happy to see that everything we planted is up. We are finally having cooler weather here which will put us in a mood for fall cooking. This week our grocery store had chuck roast on sale so I thought a Fall Pot Roast sounded good. I remember when I was a young girl on Sunday when we would come home from church when we walked in the door the aroma of the Sunday Pot Roast greeted us. This week my Feature Recipe will be the Fall Pot Roast.  
The original Pot Roast recipe is in my cook book  Miz Helen's Kitchen Table, I created this recipe just for fall, I hope you enjoy it and make a memory for your family.
Feature Recipe Fall Pot Roast

Sunday
Fall Pot Roast
Green Salad
Hot Rolls
Apple Pie

Monday
Slow Cooker
Ranchero Beans
Cole Slaw
Spicy Mexican Corn Bread
(left over from Sunday...maybe)
Apple Pie

Tuesday
Left Overs from Sunday
Pot Roast Hash on Biscuits
Green Tossed Salad
Pear Crisp

Wednesday
From Miz Helen's Kitchen Table Cook Book
Baked Zita
Italian Mixed Salad
Garlic Bread
Left Over from Tuesday
Pear Crisp

Thursday
Curried Chicken Breast
Wild Rice
From the Garden
Rainbow Chard Saute
Carrot Cup Cakes

Friday
Turkey Joes
Three Bean Salad
Apple Chips
Ice Cream Sundae

Saturday
Salmon on the Grill
Roasted Rosemary New Potatoes
Green Salad
Homemade French Bread
Fruit Compote with Spicy Vanilla Sauce
Spicy Vanilla Sauce Link at the Bottom of this Post

Fall Pot Roast
Sear The Seasoned Roast
Add the Vegetables
Fall Pot Roast
21/2 to 3 pound Arm or Chuck Roast
1 teaspoon salt
1 teaspoon pepper
2 teaspoons fresh or dried thyme
2 teaspoons fresh or dried sage
2 teaspoons fresh or dried parsley
2 sprigs of fresh rosemary or
2 Tablespoons dried rosemary
2 garlic pods minced
A very light dusting of your choice of flour or corn starch
2 Tablespoons Olive Oil
4 medium size potatoes quartered
2 medium size onions quartered
5 carrots large chop
2 cups  Beef Broth homemade or canned
1/2 cup water
  • Mix all the seasoning together into a rub. Rub the roast all over, then lightly dust the roast with the flour or corn starch of your choice. 
  • Heat the olive oil in a dutch oven and sear the roast. Layer the vegetables around the roast starting with the potatoes, onions and the carrots in the center. Pour the beef broth and the water over the roast and cover.
  • Bake in the oven at 350 degrees for 1 1/2 hour or in the Slow Cooker for 6 1/2 hours on low or 41/2 hours on high.
This roast makes its own wonderful rich gravy. Serve and enjoy!

One of the meals that my family always ask me to make is the Pot Roast. I hope that you can make a Pot Roast memory with your family. I have loved our visit today, I sure do hope that you will come back soon. Let me know how your Pot Roast turns out.

Your are invited to my Texas Star Chili Cook Off here at The Country Cottage. Come on over and bring your best Chili recipe for a Cook Off. Look forward to seeing you there.  
Texas Star Chili
I am happy to link this post to Gold Star Wednesday a new blog hop go over and check it out.
Peace and Joy




























17 comments:

  1. Miz Helen, do you deliver?? Your pot roast looks mouth-watering and I love your menu for the week. Your blog is so much fun - always so many yummy recipes. Thank you for sharing!!

    ReplyDelete
  2. Thank you Miz Brenda! I always look forward to seeing you here. Have a great week end...

    ReplyDelete
  3. Hi there....this is Tiffany's requested meal when she is home as well. And we still do "Sunday Pot Roast" it is sometimes odd to have it on another day. Plus it makes Sunday's..soooooo easy. Some traditions should not be messed with....:)

    ReplyDelete
  4. Ginger,
    Welcome to The Cottage. I am so happy to have you follow along with us. I look forward to seeing you here.

    ReplyDelete
  5. Great Menu plan, but reallllllllllllly love the fall pot roast!

    ReplyDelete
  6. Love pot roasts! This looks delicious Miz Helen. Thanks for sharing.

    ReplyDelete
  7. One of our favorite meals in the fall!

    Blessings!
    Gail

    ReplyDelete
  8. I too have memories of coming in from church on Sunday an smelling the pot roast! Thanks for reminding me. Also, thanks for stopping by my blog and commenting -- I think you are the first on the food page!

    Your chili cook-off sounds like fun. We used to live in Texas, too -- eight years. The chili is the best, and I do my best to replicate it. I will enter your cook-off for sure!

    ReplyDelete
  9. Marcia,
    Welcome to The Cottage. I am so happy to have you following along. I will look forward to seeing you here.

    ReplyDelete
  10. Miz Helen, this pot roast looks heavenly! I must admit I am a little scared of pot roast, having never made it before, but I just might give yours a try! Thanks for sharing with Dr. Laura's Tasty Tuesday @ WhoIsLaura.com
    Dr. Laura

    ReplyDelete
  11. A pot roast cooking in the oven brings back alot of memories! My mom would make roast with carrots and potatoes at least once a month for Sunday dinner. Yours looks delicious!

    ReplyDelete
  12. I love pot roasts! They are perfect this time of year, and I love the way they make the house smell so good. Your menu looks fantastic! - www.delightfulcountrycookin.com

    ReplyDelete
  13. I love pot roast and vegetables - smells and tastes amazing!

    Thank you for linking to Gold Star Wednesday - be sure to check my blog for my newly added button to share! Hope to see you next week!

    ReplyDelete
  14. Love your recipe and your menu plan. Come over next week and share your entree recipes at Hunk of Meat Monday at Beyer Beware

    ReplyDelete
  15. I've got this pot roast in the slow cooker right now! I have seared roast in the past prior to cooking, but only with dry seasonings; haven't used flour before. Any tips on this? The flour/seasoning rub mix stuck to the pot so maybe I had the fire too high?
    Miz Laurie D.

    ReplyDelete
  16. Miz Laurie,
    If you are searing meat with no flour your skillet needs to be really hot with little or no oil. If you are searing meat with flour your heat needs to be lower and you need more oil. That will keep it from sticking to your skillet.
    Thanks for your question.

    ReplyDelete
  17. That's precisely what I did wrong with the roast. I'm used to searing it in a really hot skillet. Now I know better for searing with flour! Thank you SO MUCH for sharing this incredible recipe. It was flavorful, tender and my house smelled aromatic all day long! You are too kind :-).
    Miz Laurie D.

    ReplyDelete

Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen

Related Posts Plugin for WordPress, Blogger...